- Full-Time
- Permanent
- RAFFLES
- Culinary
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Raffles Istanbul, İstanbul, Turkey
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REF43422U
Chef De Partie (Pastry)
Region
Luxury & Lifestyle
.
SECTION ONE: JOB OUTLINE
Job Title:
Chef De Partie
Department:
Food & Beverage
Division:
Kitchen
Job Band:
Level ?
Reporting Line:
Executive Pastry Chef
Supervises:
?
Other Relationships:
All departments
Job Summary/Purpose:
Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Promotes the work culture and the company’s core values.
Key Areas:
1. Essential Job Functions
2. Communication
3. Hygiene and Food Safety Management
4. Cost Control
Special Note:
The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.
SECTION TWO: KEY AREAS
Position Chef De Partie
RESPONSIBILITIES
ACTIVITIES
1. Essential Job Functions
- To train, supervise and control the work of the kitchen personnel in the respective sections
- To produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst the other Colleagues
- To be responsible for the quantity and quality of the food supplies
- To assist the section head in continuous training of the Demi Chef De Partie, Commis I/ II and Trainee Cook
- To co-ordinate in detail on restaurant and banquet food production, and all colleagues under his supervision
- To constantly check the quality of food prepared and served, and to ensure
- that it is always of the highest standards
2. Communication
- To contribute and work as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required
- To ensure smooth and effective communication among the kitchens and with other departments
- To maintain a professional and friendly attitude towards guests during contact
3. Hygiene and Food Safety Management
- To be responsible for the hygiene and cleanliness of all kitchens including staff kitchen restaurant
- To work closely with the Chef Steward in maintaining the cleanliness of the kitchen area as prescribed by MOE standards and the pre-planning and execution of delivery and cleanliness of equipment
- To ensure proper maintenance and usage of equipment
- To ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils
- To make sure that working areas, working tables and working utensils are cleaned and sanitized as per ISO 22000 / HACCP policies
- To ensure that food contents are always fresh and dated
4. Cost Control
- To practice economy where food, paper supplies, electricity and water are concerned
- To maintain food gross profit set by Hotel
- To be able to demonstrate management abilities when required by the Chef’s Office dealing with budget matters; for example: Labor Costs, Training, Operating Equipment and Food Cost etc.
- To ensure food portioning, serving, requisitions/ receiving from stores are properly controlled minimized wastage
SECTION THREE: JOB SPECIFICATIONS
Position Chef De Partie
CHARACTERISTICS
REQUIRED
ESSENTIAL
DESIRABLE
PHYSICAL
- Physically fit
- Clean and professional appearance
LANGUAGES
- Oral and written fluency in Turkish & English
QUALIFICATIONS /
TRAINING
- Good culinary knowledge
- Culinary related certificates
- Apprenticeship or any other culinary certificate/diploma preferred
WORK EXPERIENCE
- Minimum 3 years of experience in the culinary field depending on position
- 3 years of experience in a Luxury Hotel preferred
DISPOSITION
Character;
Leadership;
Relationships;
Potential;
- Committed
- Flexible
- Positive attitude
- High energy level
- Motivator/self-starter
- Team player/builder
- Displays initiative and creativity
- People and customer oriented
- Flexible and adaptable to different working locations
- Willing to work long hours in the kitchen
.
Discover a world where life pulses with passion
Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.
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